🔍 The 3 Main Types of Paprika
1. Sweet (Classic)
- Mild, fruity, slightly earthy
- Best for: deviled eggs, potato salad, creamy sauces
2. Smoked (Spanish Pimentón)
- Deep, woodsy, campfire-like flavor
- Best for: chorizo, paella, roasted meats
🇪🇸 Smoked paprika is made by drying peppers over oak fires—a technique perfected in Spain’s La Vera region.
3. Hot
- Mild to moderate heat with underlying sweetness
- Best for: stews, rubs, spicy dips
🏠 Can You Make Paprika at Home? Yes!
🏠 Can You Make Paprika at Home? Yes!
It’s easier than you think.
What You’ll Need
- 6–8 ripe red bell peppers (fully red = sweeter, deeper color)
- A dehydrator or low-temperature oven
- A spice grinder or high-powered blender
Steps
- Remove stems, seeds, and white ribs
- Slice peppers thinly
- Dry until brittle:
- Dehydrator: 125°F (52°C) for 8–12 hours
- Oven: 170°F (lowest setting) for 4–6 hours, door slightly open
- Grind into a fine powder
- Store in an airtight jar (keeps 6+ months)
✨ Pro tip: Add a pinch of salt or smoked salt for extra complexity.
🌍 Why the Confusion?
🌍 Why the Confusion?
Many people assume paprika comes from a unique plant because:
- It’s sold as a standalone spice (not labeled “ground pepper”)
- Its deep red color seems “too intense” for bell peppers
- Most of us are far removed from how spices are grown and processed
But just like cayenne (from chili peppers) or black pepper (from peppercorns), paprika is simply a processed form of a familiar ingredient.